The addition of marshmallows to this strawberry mousse makes it irresistibly sweet, smooth, and creamy.
As soon as I saw this beautiful marshmallow strawberry mousse, I immediately knew I was going to make it. I knew it would be good, but I didn’t know it would be that good.
The mousse has strong flavors of both strawberry and marshmallow and its texture is just perfect—not too airy like whipped cream, but not too dense or overly creamy due to the marshmallows. It’s a great gluten-free dessert for strawberry lovers.
You can skip the topping if you want but it takes only an extra 2 minutes to prepare and makes the whole thing prettier and tastier.
Part 1: Make the strawberry topping
Ingredients:
- 150 g/5.3 oz (1 cup) strawberries, hulled and cut into small pieces
- 1-2 tablespoons granulated sugar (depending on sweetness)
- 1 teaspoon finely chopped mint leaves *optional
Make the topping: In a small bowl combine strawberries, sugar, and mint leaves. Set aside. While sitting, the strawberries will release their delicious sweet juices.
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Part 2: Make the mousse
Strawberry Marshmallow Mousse:
- 150 g/5.3 oz (1 cup) strawberries, hulled and quartered
- ¼ cup (60 ml) water
- 2 tablespoons granulated sugar
- 100 g marshmallows , mini or large ones cut into pieces
- ¾ cup (180 ml) cold heavy cream
- Place strawberries, water, and sugar in a saucepan and cook over medium heat until soft, about 3-5 minutes. Remove from heat and transfer to a large bowl. Using an immersion blender (or if you don’t have one, using your regular blender), puree until smooth. Stir in marshmallows and mix until dissolved. If not completely melted, use the blender again until mixture is smooth.
- Using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (somewhere between soft to stiff peaks). Let strawberry mixture cool before adding whipped cream to prevent it from melting. When cool, fold half of the whipped cream into the strawberry mixture, then fold in the rest.
- Evenly spoon or pipe mousse into serving dishes, then top with strawberry topping.
- Cover and place in the fridge to firm for at least 2 hours before serving, or up to 3 days. The strawberry topping would look best at the same day it’s made.
If you love strawberries, you may also like
- 10-minute strawberry mousse
- Strawberry white chocolate smoothie (so good)
- Strawberry cream cake—impressive but not complicated
- Strawberry shortcake
- Simple strawberry cake
Marshmallow Strawberry Mousse
The addition of marshmallows to this strawberry mousse makes it irresistibly sweet, smooth, and creamy.
Ingredients
Strawberry Topping:
- 1 cup (150 g/5.3 oz) strawberries, hulled and cut into small pieces
- 1-2 tablespoons granulated sugar (depending on berry's sweetness)
- 1 teaspoon finely chopped mint leaves *optional
Strawberry Marshmallow Mousse:
- 1 cup (150 g/5.3 oz) strawberries, hulled and quartered
- ¼ cup (60 ml) water
- 2 tablespoons granulated sugar
- 1 ¾ cup (100 g)marshmallows , mini or large ones cut into pieces
- ¾ cup (180 ml) cold heavy cream
Instructions
Make the fresh strawberry topping:
-
In a small bowl combine strawberries, sugar, and mint leaves. Set aside. While sitting, the strawberries will release their delicious sweet juices.
Make the strawberry marshmallow mousse:
-
Place strawberries, water, and sugar in a saucepan and cook over medium heat until soft, about 3-5 minutes. Remove from heat and transfer to a large bowl.
-
Using an immersion blender (or if you don’t have one, using your blender or food processor), puree until smooth. Stir in marshmallows and mix until dissolved. If not completely melted, use the blender again until mixture is smooth.
-
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (somewhere between soft to stiff peaks). Let strawberry mixture cool before adding whipped cream to prevent it from melting. When cool, fold half of the whipped cream into the strawberry mixture, then fold in the rest.
-
Evenly spoon or pipe mousse into serving dishes, then top with strawberry topping.
-
Cover and place in the fridge to firm for at least 2 hours before serving, or up to 3 days. The strawberry topping looks best the same day it's made.
Recipe is adapted from Metukim Sheli Blog
Keith @ How's it Lookin? says
They look delicious. I haven’t had mousse in a while, thanks a lot
Nicole - Cooking for Keeps says
My goodness, these are so beautiful!!!
Shiran says
Thanks Nicole!
Ellie says
I’m gonna make that
Erin Mitchel says
Is it alright if I melt the marshmallows first before i add them into the mousse?
Shiran says
Hi Erin, it’s easier to add them to the warm mixture, but yes, you can use them melted.
VIVIAN PHELAN says
I’d like to make this and put into a piping bag and pipe at a later time in tart bases for a catering function of 300 will it work
Shiran says
Hi Vivian, once the whipped cream is added, you should pipe it right away.
Cj says
Could you use marshmellow fluff?
Angela says
Hi. If you wanted to omit the strawberries, water and sugar and just have a marshmallow mousse, would you just melt the marshmallows and fold in the whipping cream?
Line says
I just made these for Christmas eve dinner. It is so good! I used frozen fruit since fresh strawberries are not in season, but boy is it light and good!
Penny Nibbs says
I was so grateful to find this recipe on your website still. It is very easy to make. It blows together without a great deal of deep thought( after you have shopped for the ingredients). Which simplifies the process of large dinner parties. I can assure folks that it down a treat with all sorts of guests, I have given it to the young and the elderly – and practically everyone has come back for more. I made it exactly as the recipe said and it worked every time. Its a real keeper.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Penny!